Grilled Stuffed Portobello Mushrooms

Featured by Vergari Wines in the Diamond Wine Club.

Ingredients

2/3 cup chopped Plum Tomato
1/4 cup (1 ounce) shredded part-skim Mozzarella Cheese
1 tsp. Olive Oil, divided
1/2 tsp. finely chopped fresh or 1/8 tsp. dried Rosemary
1/8 tsp. coarsely ground Black Pepper
1 Garlic Clove, crushed
4 (5-inch) Portobello Mushroom caps
2 Tbsp. fresh Lemon Juice
2 tsp. low-sodium Soy Sauce
Cooking Spray
2 tsp. Fresh Parsley, minced

Instructions

Prepare the grill.

Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper, and garlic in a small bowl. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard.

Combine 1/2 tsp. oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 min. on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley and serve.



Recommended Pairings

Mueller

2012 Pinot Noir
92 Points
$48.00 $41.00 x 2

Schug

2013 Pinot Noir
92 Points
$45.00 $38.00 x 2

Graton Ridge

2013 Pinot Noir
96 Points
$45.00 $39.00 x 2

Ancillary

2014 Pinot Noir
93 Points
$50.00 $43.00 x 2

Silver

2010 Pinot Noir
94 Points
$45.00 $39.00 x 2

Fort Ross

2011 Pinot Noir
92 Points
$49.00 $42.00 x 2

Ancien

2014 Pinot Noir
95 Points
$50.00 $44.00 x 2

Aequorea

2013 Pinot Noir
77 Cases Produced
$46.00 $39.00 x 2